Classic Greek Beef Moussaka

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A beloved Greek classic featuring layers of roasted eggplant, cinnamon-spiced ground beef sauce, and a creamy béchamel topping baked to golden perfection. Each bite delivers the warm, aromatic flavors of the Mediterranean in a hearty, satisfying casserole.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 12 gSugar
• 24 gProtein
• 620 mgSodium
• 890 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the eggplant layers

• 2 large eggplants (about 2 lb), sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

For the beef sauce

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 lb ground beef (85% lean)
• 2 tablespoons tomato paste
• 1 cup canned crushed tomatoes
• 1/2 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1 bay leaf

For the béchamel topping

• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 large egg yolks
• 1/4 teaspoon ground nutmeg
• 1/2 cup grated kefalotyri or Parmesan cheese
• 1/2 teaspoon kosher salt

Directions

1. Slice the eggplants into 1/2-inch rounds, sprinkle generously with salt, and let them rest for 30 minutes to draw out bitterness; pat dry with paper towels. Brush both sides with olive oil, season with pepper, and roast at 425°F for 20 minutes until tender and lightly golden.
2. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook 1 minute more. Add the ground beef, breaking it apart, and brown for 8 minutes until no pink remains.
3. Stir in the tomato paste and cook for 2 minutes, then add the crushed tomatoes, red wine, oregano, cinnamon, allspice, pepper, and bay leaf. Simmer uncovered for 20 minutes until thickened and richly flavored. Remove the bay leaf.
4. Make the béchamel: melt butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes. Gradually whisk in the warm milk and cook until thick and smooth, about 6 minutes. Remove from heat and whisk in the egg yolks, nutmeg, salt, and half the cheese.
5. Reduce oven to 350°F. Spread a thin layer of beef sauce in a 9×13-inch baking dish, then layer half the eggplant. Top with the remaining beef sauce, then the remaining eggplant.
6. Pour the béchamel evenly over the top, spreading to the edges. Sprinkle with the remaining cheese and bake for 45 minutes until the top is deeply golden and the moussaka is bubbling around the edges.
7. Let the moussaka rest at room temperature for at least 20 minutes before slicing; this helps the layers set and makes for clean, beautiful servings.

Cook’s Notes

• Salting the eggplant slices is essential to remove bitterness and excess moisture; don't skip this step.
• For a more traditional flavor, substitute half the ground beef with ground lamb.
• The resting period after baking is critical—a hot moussaka will fall apart when cut.
• Use kefalotyri cheese if you can find it; Parmesan is a reliable substitute that still delivers nutty depth.
• Grate the nutmeg fresh for the béchamel; pre-ground nutmeg lacks the aromatic intensity this dish needs.

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